A recipe for the family with a slightly more gourmet food palette.
- 1 Large Loaf of Herb Bread;
- 1 Cup Cranberries, fresh or frozen;
- 1/2 Cup Apple Juice, unsweetened;
- 1 Tbsp. fresh Sage, finely chopped;
- 1 Cup Dried Figs, finely chopped;
- 1 Cup Sugared Walnuts;
- 1 Large Onion, chopped;
- 2/3 Cup Vegetable Stock;
- 1/4 Cup Unsalted Butter, melted;
- 1/2 tsp. Sea Salt, fine grain;
- Black Pepper, freshly ground;
- Preheat the oven to 375 degrees F.
Cut the bread into 1/2” cubes. Try for 6 to 7 cups of cubed bread. Set aside in a large bowl.
Place the cranberries in a small saucepan with 1/4 of a cup of apple juice, and bring it to a boil. Let simmer, until the cranberries start to pop and split. Wait a minute before draining off the apple juice, and add the cranberries to the cubed bread.
Add the sage, figs, walnuts, and onion to the mix.
Whisk the remaining apple juice in the saucepan, and add the stock and butter. Add to the bread mixture and lightly toss and season with salt and pepper. Bake covered in a casserole dish for 50 minutes at 375 degrees.
Sugared Walnuts Recipe
- 2 Egg Whites;
- 2 1/2 tsp. Sea salt, fine grain;
- 1/4 Cup Sugar, natural cane;
- 2 Cups Walnuts, shelled;
- Preheat the oven to 325 degrees F.
Whisk the egg whites, salt, and sugar. Fold in the walnuts, until they are well coated.
Strain away the remaining liquid, letting it drain for a few minutes, and then place the walnuts on a parchment-lined baking sheet. Make sure there are no nuts laying on top of each other.
Roast the nuts for 15 minutes, until they take on a golden hue, and their coating is dry. Make sure they cool before adding the walnuts to the stuffing recipe.